BLUEBERRY CUPCAKES

BLUEBERRY CUPCAKES

Ingredients:

A) Topping:
1/3 cup caster sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon

B) Cupcakes:
1 2/3 cups plain flour
1/4 teaspoon bicarbonate of soda
1 teaspoon baking powder
1/2 teaspoon salt
120 gram unsalted butter, softened
2/3 cup caster sugar
2 large eggs
1 teaspoon vanilla essence
3/4 cup sour cream
1 1/4 cups fresh or frozen blueberries

C) Icing:
180 gram unsalted butter, softened
250 gram cream cheese, softened
1/2 teaspoon vanilla essence 2 2/3 cups icing sugar, sifted
1/4 cup blueberry jam, strained


Method:

For Topping:
-Combine sugars in a medium bowl. Add cinnamon.

For Cupcakes:
-Preheat oven to 190°C/170°C . Line baking tray with paper cases. 
-Sift flour, bicarbonate of soda, baking powder and salt into a bowl. 
-Beat butter and sugar on medium-high speed for 2 to 3 minutes or until pale and fluffy. Add eggs, 1 at a time, beating until combined. Add vanilla, scraping down sides of bowl. Reduce speed to low. Gradually beat in flour mixture, in 3 batches, alternating with sour cream. Fold in blueberries.
-Divide batter between paper cakes. Add topping, pressing to stick to batter. Bake for 20 minutes or until golden and a skewer inserted in centre of 1 cake comes out moist crumbs clinging. Transfer to a wire rack to cool completely.

Make Icing:
-Beat butter and cheese together on medium-high speed for 2 minutes or until pale and fluffy. Reduce speed to low. Gradually beat in vanilla and icing sugar. Increase speed to medium-high and beat for 1 minute. 
-Spoon jam on top of icing and stir it well.
-Spoon icing into a large snap-lock bag. Snip off a 2cm opening at 1 corner. Pipe swirls of icing on top of each cupcake. Serve.

by Lya Uzir Creative Living

CARROT CUPCAKES

CARROT CUPCAKES

Ingredients:

A) Cupcakes:

1 cup caster sugar
1/3 cup vegetable oil
2 tablespoons orange juice
1/2 teaspoon vanilla essence
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice/cinnamon 
1/2 teaspoon salt
3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
1 1/2 cups shredded carrots
1/2 cup chopped walnuts
1/4 cup shredded coconut, plus more for garnish


B) Frosting:

8 ounces bar cream cheese, room temperature
3/4 cup icing sugar
1/2 teaspoon vanilla essence 


Method:

-Preheat oven to 170 Celsius. Line paper cups on the baking tray. 
-In a bowl, combine sugar, vegetable oil, orange juice, vanilla essence, and eggs.
-Stir in baking powder, baking soda, allspice/cinnamon, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.
-Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.

For frosting:

- Combine cream cheese, icing sugar, and vanilla essence. Whisk until smooth.
- Frost cupcakes, and garnish with shredded coconut.

by Lya Uzir Creative Living

COFFEE CUPCAKES with COFFEE & WHITE CHOCOLATE BUTTERCREAM

Ingredients:

A) For the cupcakes:
125g caster sugar
125g unsalted butter, softened and cubed
125g self-raising flour, sifted
2 large eggs 
2 tablespoons coffee powder
chocolate covered coffee beans, to decorate (optional)

B) For the buttercream:
60g white chocolate, cubed
80g butter, softened and cubed
140g icing sugar
1/2 tablespoon coffee powder


Method:

-Preheat your oven to 190°C and line your cupcake tray(s) with cases.
-Cream the sugar and butter. Then add in the flour, beat until mixture combined well.
-Beat the eggs and coffee essence in a jug. Pour into the creamed mixture, half at a time and beat (scraping down the sides of the bowl with a spatula to make sure nothing escapes) until you have a silky smooth batter.
-Divide the batter between the cases and bake for 18-20 minutes until spongey and golden. Allow to cool on a wire rack.

For the frosting:
-To make the buttercream,melt the white chocolate by using double-boiling method or you can use microwave. Then, keep cool aside.
-Cream the butter and sugar; add the coffee powder and cooled chocolate and beat until creamy and smooth.

by Lya Uzir Creative Living

BLACK FOREST CHEESECAKE CUPCAKES

Ingredients:

A) Crust:
12 Oreos
1 1/2 tablespoon salted butter- melted

B) Cheesecake:
4.5 oz (3/4 cup) semi-sweet chocolate chips or chopped semi-sweet chocolate, melted and cooled slightly
2/3 cup caster sugar
2 tablespoon cocoa powder
1 pinch salt
12 oz. cream cheese, softened well 
2 large eggs
1 tsp vanilla essence
1/4 cup heavy cream
1/4 cup sour cream

C) Topping:
1 can cherry pie filling
1 1/4 cups heavy cream
2 1/2 tablespoon sugar
Finely chopped or shaved chocolate, for garnish (optional)


Method:

For the crust:
-Preheat oven to 160 Celsius. In a mixing bowl, using a fork, blend together crushed Oreos and butter. Divide mixture evenly among paper cups. Press crumbs into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.

For the cheesecake filling:
-In a mixing bowl, whisk together sugar, cocoa and salt until no clumps of cocoa remain. 
- Add cream cheese to a mixing bowl and pour sugar mixture over cream cheese, then using an electric hand mixer set on low speed, whip mixture just until smooth. Mix in eggs one at a time, blending just until combined after each addition and adding in vanilla with second egg. 
- Pour in melted chocolate and mix just until combined, then add heavy cream and sour cream and mix just until combined. Forcefully tap bowl against countertop, about 30 times, to release some of the air bubbles. 
-Divide mixture among muffin cups (over crust layer), adding about a slightly heaping 1/4 cup to each. Bake for 17 - 20 minutes until centers only jiggle slightly. Remove from oven and allow to cool at room temperature 1 hour, then cover with plastic wrap and refrigerate 2 hours.

For the topping:
-In a mixing bowl, using an electric hand mixer, whip heavy cream until soft peaks form then add tablespoon sugar and whip until stiff peaks form. Pipe or spread the heavy cream into an even layer over cupcakes then pipe a rim around edge over that layer and create a small well into the center. 
-Spoon a heaping tablespoon (about 2 tablespoon) Cherry pie filling into the center of each. Sprinkle some chopped chocolate on top.

Lya Uzir Creative Living

LEMON CUPCAKES

LEMON CUPCAKES with LEMON BUTTERCREAM

Ingredients:

A) Cupcakes
3/4 cup all-purpose flour
3/4 cup cake flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
3/4 cup + 2 tablespoon caster sugar
1 tablespoon lemon zest 
1/2 cup unsalted butter- softened
1 large egg
2 large egg whites
1/2 teaspoon vanilla essence
1/4 cup + 3 tablespoon buttermilk
1 1/2 tablespoon fresh lemon juice

B) Simple Syrup
1 tablespoon fresh lemon juice
1 tablespoon sugar

C) Lemon Buttercream Frosting
1/2 cup unsalted butter +1/4 cup salted butter
1 1/2 teaspoon fresh lemon zest
2 1/2 cups icing sugar
1 tablespoon fresh lemon juice
1 tablespoon heavy cream
1/2 teaspoon vanilla essence
1/4 teaspoon lemon extract
Lemon slices or lemon drop candies and mint leaves for decorating (optional)

Method:
-Preheat oven to 170 Celsius.
-Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda and salt and whisk 20 seconds, set aside.
-In a food processor, pulse together 3/4 cup + 2 Tbsp caster sugar with lemon zest until finely ground, about 1 minute. 
-Whip together butter with lemon sugar mixture until pale and fluffy. Mix in egg, then mix in egg whites one at a time, adding in vanilla with second egg white.
-In the liquid measuring cup used to measure buttermilk, whisk together buttermilk with lemon juice. 
-Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture and mixing just until combined after each addition. 
-Divide batter among paper lined muffin cups. Bake in preheated oven about 18 - 20 minutes. Remove from oven and allow to cool several minutes. Meanwhile prepare simple syrup.

For the simple syrup:
-In a small bowl, whisk together lemon juice with sugar until sugar has dissolved.
-Brush mixture over warm cupcakes.

For the Lemon Buttercream Frosting:
- Whip butter with lemon zest on medium-high speed until very pale and fluffy.
-Mix in 1 cup icing sugar, then blend in lemon juice, cream, vanilla essence and lemon extract. 
- Add remaining 1 1/2 cups icing sugar, then whip mixture until very fluffy, about 4 - 5 minutes longer.


by Lya Uzir Creative Living

MARBLE CUPCAKES

Ingredients:

A) Cupcakes
1 and 2/3 cups (210g) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, melted
1 cup (200g) caster sugar
1 large egg, room temperature
1/4 cup (60g) yogurt
3/4 cup + 1 Tablespoon (195ml) milk, divided
2 teaspoons vanilla essence
1/4 cup (32g) unsweetened cocoa power

B) Milk Chocolate Frosting
1 and 3/4 cups (210g) icing sugar
1/4 cup (32g) unsweetened cocoa powder
1/2 cup (115g) unsalted butter, softened to room temperature
2 Tablespoons (30ml) heavy cream 
1 teaspoon vanilla essence 
salt, to taste

C) Vanilla Frosting
1/2 cup (115g) unsalted butter, softened to room temperature
1 and 3/4 cups (210g) icing sugar
2 Tablespoons (30ml) heavy cream
1 teaspoon vanilla essence
salt, to taste

Method:

-Preheat oven to 170 Celsius. Line muffin pan with cupcake liners.
-Mix together flour, baking powder, baking soda, and salt. Set aside. In a large bowl, whisk in sugar with melted butter– mixture will be gritty. Chill in the refrigerator for 1 minute. 
-Stir in egg, yogurt, 3/4 cup milk, and vanilla essence until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Transfer 3/4 cup of batter to another medium bowl. Mix in cocoa powder and 1 Tablespoon milk until combined. Chocolate batter will be extremely thick.
-Spoon 1 Tablespoon of vanilla batter into each cupcake liner. Top with a spoonful of chocolate batter, then more vanilla batter on top until all batters have been used up. At this point you may swirl the batters together very lightly using a toothpick. Bake the cupcakes for 20-24 minutes or until a toothpick inserted in the center comes out clean. (Bake for 8-9 minutes if making mini cupcakes.) Allow cupcakes to cool completely before frosting. 

For the chocolate frosting: 
-Sift together the icing sugar and cocoa powder to assure there are no lumps. Set aside.
-Beat the butter on medium speed until creamy – about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.

For the vanilla frosting: 
-Beat the butter on medium speed until creamy – about 2 minutes. Add icing sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more icing sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.


by Lya Uzir Creative Living

APPLE CINNAMON CUPCAKES 

Ingredients:

A) For the cupcake:

6 red apples 
½ cup apple cider vinegar
¼ teaspoon ground cinnamon
¼ teaspoon brown sugar
2 cups cake flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground cloves (optional)
¾ cups (1 ½ sticks) unsalted butter, cut into 1-inch cubes, at room temperature
1 ¼ cups caster sugar
1 large egg
9 caramel candies, cut in half (optional)


B) For the Classic Caramel Sauce:

1 ½ cups caster sugar
¼ cup corn syrup
½ cup (1 stick) butter, softened, cut into ½-inch cubes
1 ½ cups heavy cream


C) For the Caramel Buttercream:

1 ½ cups (3 sticks) unsalted butter, at room temperature
1 ½ pounds icing sugar
½ teaspoon salt
¼ cup classic caramel sauce


Method:

- Preheat oven to 170 Celsius. Line muffin pans/ baking tray with paper cups.
- To make the applesauce, peel and cut 5 apples. Then place in a medium saucepan with apple cider vinegar, ground cinnamon and dark brown sugar. Cover and cook for about 30 minutes. Uncover and mash with a fork; set aside. Yield 1 ½ cups.
- Peel and dice the remaining apple into small cubes; set aside.
- Sift the flour, baking soda, baking powder, salt, cinnamon, allspice, and cloves together into a large bowl. Set aside.
- Beat the butter until creamy, about 4 minutes. Add the sugar and beat until light and fluffy, about 3 minutes. Add the egg and beat just until combined.
- Add the flour mixture to the mixer bowl in three parts, alternating with the applesauce, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds. Mix in cubed apple pieces.
- Pour batter among muffin liners and smooth the tops. Bake for 20-22 minutes, rotating the pans halfway through the baking time, or until a toothpick inserted into the center of a cupcake comes out clean. Let cupcakes cool completely before frosting. 


For classic caramel sauce:

- In a medium saucepan with high sides, combine the sugar and corn syrup with ½ cup water. Stir the mixture gently.Turn the heat to medium-high and continue stirring until the sugar dissolves. Increase heat to high, stop stirring, and allow the mixture to boil. Once it begins to turn a rich caramel color, remove it from the heat, add the butter and cream, and stir until combined. 


For caramel buttercream frosting: 

- Beat the butter on medium speed until creamy, about 4 minutes. Turn the mixer down to low and add the icing sugar and salt and beat until light and fluffy, about 3 minutes. Then mix in 1/4 cup classic caramel sauce. 
-Pipe buttercream onto cupcakes, then drizzle on remaining caramel sauce with a fork.Top with caramel candies.

by Lya Uzir Creative Living

CLASSIC TIRAMISU

Ingredients:

Coffee Syrup:
1 cup hot water+2 tablespoon instant coffee of your choice
2 tablespoons caster sugar

Filling:
3 egg yolks
1/3 cup caster sugar
3/4 cup heavy cream
1 cup mascarpone cheese, at room temperature
20-24 pieces of ladyfinger biscuits
Sifted cocoa powder or grated chocolate
2 cups whipping cream


Method:

For the coffee syrup: 
-In a small bowl, combine hot coffee and 2 tablespoons sugar. Mix until sugar dissolves. Set aside to cool.

For the filling: 
-Place egg yolks and sugar in a medium heatproof bowl and place the bowl over a saucepan of boiling water; the bowl should not touch the water. Reduce heat to low.
-Whisk constantly using a hand whisk, or preferably a handled electric mixer, until the mixture doubles in volume, is hot to the touch, and has a thick, foamy consistency (around 5-10 minutes). Remove from heat and set aside to cool slightly, about 15 minutes.
-In a different mixer bowl, whisk heavy cream using an electric mixer until stiff peaks form. Once egg yolk mixture has cooled, add the mascarpone and whisk until smooth. Then gently fold in the whipping cream in 2 additions until smooth.


Assemble tiramisu: 

-Dip ladyfingers very quickly (less than a second) into the coffee syrup and line them in one layer in an 8-inch baking dish. If necessary, break a few ladyfingers to fit them in the dish.
-Spoon half of the filling over the ladyfingers and smooth the top. Repeat with a second layer of coffee-dipped ladyfingers, then with the rest of the cream. Cover and refrigerate for at least 6 hours.


by Lya Uzir Creative Living

BAKED SPAGHETTI PIE

Ingredients:

1 lb leftover cooked spaghetti
2 beaten eggs
3⁄4 cup grated parmesan cheese
1 1⁄2 cups shredded mozzarella cheese
3 3/4 cups spaghetti sauce


Method:

-Cut spaghetti into approximately 3" to 4" pieces.

-Beat eggs in a large bowl, add spaghetti into and mix well, add parmesan cheese and blend all.

-Grease a glass 8" x 11" baking dish. Layer 1/2 of mixture on bottom, layer 1/2 of mozzarella cheese on top, layer rest of spaghetti and top with balance of mozzarella.

-Bake, uncovered, in preheated 170 Celsius oven for 40 minutes.


by Lya Uzir Creative Living

Kuih Gunting

Resepi Kuih Gunting

Bahan-bahan:

1 cawan tepung gandum
4 tangkai cili kering dikisar jadi serbuk
1 sudu besar udang kering dikisar jadi serbuk
1/2 sudu kecil jintan manis dikisar jadi serbuk
1/2 sudu kecil jintan putih dikisar jadi serbuk
secubit garam
1 sudu besar minyak masak
110-120ml air (campurkan sikit2…)- kite kurangkan cikit
sedikit daun kari untuk gorengan (optional)
minyak untuk menggoreng secukupnya

Cara-cara:

- Blend bahan2 untuk dijadikan serbuk.

- Tuang bahan kisar kedalam tepung

- Masukkan garam dan minyak dan gaulkan

- Masukkan air sedikit demi sedikit….sampai adunan kenyal (Adunan akan jadi macam tepung nak buat kulit karipap)

- Buat bola2 kecil untuk mudah mencanai. Kemudian canai nipis2…& panjang.

- Taburkan tepung agar permukaan agar tidak berminyak dan mudah melekat.

- Potong nipis menggunakan pisau atau boleh juga di gunting.

- Ulang proses mencanai dan memotong sampai selesai.

- Pastikan tabur tepung agar hasil yang telah dipotong tidak melekat.

- Goreng dalam minyak yang banyak dengan sedikit daun kari (tambah aroma). Bila dah garing angkat dan sejatkan.

- Siap untuk dimakan.

[Resepi Sheila Rusly]

Kueyteow Ladna

RESEPI KUEW TIOW LADNA

Bahan-bahanya:

● Sebungkus kuey teow -basuh, toskan kemudian perap dengan kicap manis sebentar.Kemudian di goreng tanpa minyak .
● 15 ekor udang
● Isi ayam
● Daging
● 4 ulas bawang putih – di tumbuk
● 3 sudu makan sos tiram
● 2 sudu makan sos ikan
● 1 kiub pati ayam
● 5 biji cili api – ditumbuk
● sedikit lada hitam / putih – di tumbuk
● 1 biji Lobak Merah – dihiris
● seikat sawi – dipotong
● sedikit tepung jagung yg dibancuh dgn sedikit air utk memekatkn kuah
● Bawang goreng dan daun sup untuk hiasan


Cara-caranya :

1. Panaskan minyak. masukkan bawang putih dan goreng sehingga kekuningan dan naik bau..Kemudian masukkan ayam dan daging yg dipotong kecil.

2. Bila ayam & daging dah masak, masukkan sos tiram dan sos ikan… goreng seketika. Kemudian masukkan air.

3. Masukkan kiub ayam dn biarkan mendidih seketika..kemudian masukan lobak merah terlebih dahulu.

4. Masukkan udang, cili padi, sawi, lada hitam/putih tumbuk dan garam.

5. Masukkan tepung jagung yg dibancuh dgn air utk memekatkan kuah.

6. Setelah kuah masak bolehlah dihidang bersama kueh teow panas-panas.

7. Taburkan bawang goreng, daun sup dan limau nipis.


Dah siap!!

Kek Kukus Coklat

Kek kukus coklat ni akak suka buat untuk makan santai-santai sebab kek ni tak manis, memang akak lebihkan koko dan letak dark chocolate supaya rasanya pahit sikit...

Ada juga regular customer yang sukakan kek coklat ni..

Kuih Talam Seri Muka Durian

Selain dari kuih talam seri muka, akak juga mendapat permintaan tempahan untuk kuih talam Seri Muka Durian... hmmm..memang sedap dan sangat lazat bagi mereka yang sukakan durian... :))

untuk tempahan, sila pm di facebook atau...

Kuih Talam Seri Muka

Kuih Talam Seri Muka ni adalah antara kuih melayu feveret akak kerana akak sukakan kuih yang ada pulut. Kuih seri muka ini harus dikukus 2 kali. Pertama sekali, kukus pulutnya dulu. Setelah masak pulut, baru dimasukkan bahagian kepalanya pula iaitu santan nya.

Kuih seri muka ini pun menjadi antara kuih yang terhangat akak mendapat tempahan ketika open house tempoh hari..

Untuk tempahan, sila pm ke facebook, atau pun..

Marvellous Brownies

Brownies ini adalah feveret anak akak. So, akak pun ambillah kelas baking brownies ni. Mula-mula tu memang tak ada niat nak jual, hanya untuk makan-makan family saja. 

brownies sedang di bakar

baru masak..sebelum ditambah hiasan

Tapi, bila sedara dan kawan-kawan datang ketika akak ada buat brownies ni, semua berkenan.. dan ramai pulak yang order. Dari situ lah melarat-larat dah mendapat tempahan hingga untuk Majlis Bertunang pun ada. 

Brownies boleh ditempah samada loyang ukuran 8x8 atau pun 12x12.

Ada juga yang order sikit, untuk makan sendiri aje... 

akak letak dalam bekas seperti ini.. ada 4 pcs (2"x2")

atau pun bekas plastik  ini...

Brownies ni boleh juga dijadikan sebagai door gift untuk majlis, diletakkan di dalam kotak kecil seperti ini...

untuk tempahan... sila pm di facebook atau pun..

Double Chocolate Indulgence Cake with Ganache

Baru-baru ni akak telah hadiri 1 kelas baking sebab teruja sangat lepas tengok gambar topping ganache dengan bunga ros tu. Nampak begitu klasik sekali. Memang agak cerewet nak buatnya... makan masa.. tapi berbaloi ! Akak dah pun mendapat tempahan untuk majlis pertunangan. Alhamdulillah rezki..

Kek yang di dalamnya ialah Double Chocolate Indulgence yang rasanya sama yang dijual di Secret Recipe tu... sangat yummy dan memang sedap! 

untuk tempahan... pm di facebook atau pun...

Lunch Dengan Chicken Chop

Assalamualaikum...

Tetiba je hari semalam, akak terasa sangat nak makan chicken chop yang masak sendiri... So, akak pun buatlah mengikut resepi chicken chop ini untuk lunch semalam. Cuma dalam resepi tu, tidak ada resepi nak buat black pepper sauce nya. Akak pun google lah cari resepi nya. Nanti akak beri di bawah ye...

Alhamdulillah, sedap pulak tu.. Tapi terlupa pulak nak tuang black pepper sauce ke atas ayam semasa snap gambar tu.. :))

Resepi Black Pepper Sauce

Bahan:

1 labu bawang besar (dipotong dadu)

1 sudu besar mentega

2 sudu besar tepung gandum (ayak)

1 liter air *

3 sudu besar sos tiram *

1 sudu besar kicap *

1 sudu makan sos tomato/sos cili *

1 sudu besar lada hitam (tumbuk) *

1/2 kiub perasa ayam *

sedikit garam

Cara :

- Panaskan mentega

- Tumis bawang

- Masukkan bahan-bahan yang bertanda * 

  (akak suka pedas, so akak banyakkan serbuk lada hitam tu)

- Lepas tu baru masukkan tepung gandum (yg telah dicampur dgn sedikit air)

- Dah menggelegak dan nampak pekat, angkat.

Selamat mencuba!

Orange Cheddar Cheese Cupcake

ORANGE CHEDDAR CHEESE CUPCAKE

Bahan A:

3 biji telur gred A
150gm gula castor


Bahan B:

1/2 sk esen vanilla


Bahan C:

150gm tepung gandum ~ diayak
3/4 sk baking powder ~ diayak


Bahan D:

150gm butter ~ dicairkan


Bahan E:

50gm parutan cheddar cheese ~ saya parut lebih untuk tabur atas kek
1 biji parutan kulit orange


Cara-cara:

1. Panaskan oven pada suhu 180C.

2. Sediakan acuan muffin dan isikan dengan cupcake. Saya guna cupcake yg keras, susun dlm loyang je.

3. Dalam mangkuk mixer, satukan bahan A. Pukul hingga kembang dan gebu pada kelajuan sederhana. Masuk bahan B dan gaul hingga rata.

4. Masuk bahan C dan kaupbalikkan hingga sebati.

5. Masukkan bahan D, gaul sebati.

6. Akhir sekali masukkan bahan E dan gaul hingga rata.

7. Tuang 3/4 penuh dalam acuan. Saya taburkan sedikit parutan keju diatasnya. Bakar selama 20 - 25 minit atau hingga masak ikut kepanasan oven masing2. Dah masak, keluarkan dari acuan, biarkan sejuk.


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Mini Pavlova

MINI PAVLOVA

Bahan-bahan:

4 lbiji (120 grams) telur putih
1 cawan (200 grams) gula kaster
1/2 sudu kecil vanilla esen
1 sudu kecil cuka makanan
1/2 sudu makan tepung jagung


Topping:

1 cup (240 ml) non-diary whipping cream
1/2 cup cheese cream 


Cara buat Cheese Cream:

1. Pukul Cheese sehingga kembang
2. Masukan Non-diary whipping cream dan pukul lagi sehingga kembang dan gebu.


Buah untuk hiasan:

Buah segar- markisa, kiwi, strawberries, raspberries, blackberries, pic, nanas dan lain-lain buah mengikut kesukaan anda.


Cara buat mini pavlova:

1. Pukul putih telur sehingga setengah kembang. Masukkan gula kaster sedikit demi sedikit dan pukul lagi sehingga putih telur kembang sepenuhnya. Pastikan gula semuanya telah hancur.

2. Kemudian masukkan vanilla esen, cuka dan tepung. Kacau dengan spatula perlahan-lahan.

3. Tuangkan atas acuan kertas kecil2.

4. Panaskan oven pada 200 darjah C dalam 10 min.

5.Bila masukan pavlova dalam oven terus turunkan suhu kepada 160 darjah C dan Bakar dalam oven selama lebih kurang 1 jam. Tutup suis dan biarkan dalam oven sehingga sejuk.

6. Keluarkan dari oven dan sapukan dengan krim. Hiaskan dengan buah-buahan segar.


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